Cucumber and Corn Salad

Directions:

1. Peel and thinly slice the cucumbers, then sprinkle them with the salt and set aside to release their juices.

2. Boil the eggs for 8–9 minutes, then cool and peel them.

3. Grate or finely chop the carrots, and mix with the cooked corn in a large bowl.

4. Add the chopped green onion and parsley to the bowl.

5. In a separate small bowl, whisk together the thick yogurt and mustard until smooth.

6. Drain any excess liquid from the cucumbers and add them to the vegetable mixture.

7. Chop the boiled eggs and fold them into the salad.

8. Pour the yogurt-mustard dressing over the mixture and gently toss until well combined.

9. Serve chilled for maximum freshness and flavor.

This salad brings a wholesome touch to your summer menu, combining the nutritional benefits of fresh vegetables with the creamy richness of the dressing, creating a dish that’s both healthful and satisfying.